Gingerbread Scones with Lemon Breakfast Cream

Recipe by Bliss
READY IN: 29mins
SERVES: 8-10




  • To prepare Scones: Preheat oven to 425°.
  • Reserve 1 teaspoon of sugar.
  • In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
  • Cut in margarine until crumbly.
  • In a small bowl, combine milk, currants, egg whites and molasses.
  • Add to dry ingredients and mix just until moistened.
  • Turn dough onto lightly floured surface; knead gently 5 to 10 times.
  • Pat dough to 3/4-inch thickness.
  • Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
  • Place on ungreased cookie sheet.
  • Sprinkle tops with reserved 1 teaspoon sugar.
  • Bake for 9 to 11 minutes or until golden brown.
  • Serve with Lemon Breakfast Cream.
  • To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
  • Cover and blend on high speed or process until smooth.
  • Serve with warm scones.
  • For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.